Add 2tbsp of vegetable oil (I like olive oil, but use what you have) : 無料・フリー素材/写真
Add 2tbsp of vegetable oil (I like olive oil, but use what you have) / David Jackmanson
| ライセンス | クリエイティブ・コモンズ 表示 2.1 |
|---|---|
| 説明 | This recipe is based mostly on this one, doubled:www.dovesfarm.co.uk/recipes/traditional-wholemeal-bread/Ingredients:1kg wholemeal flour2tsp salt2 tsp sugar2 tsp baking yeast100g rolled oats650 ml water2 tbsp olive oil (or any vegetable oil)Directions:Preheat your oven to 210° C (about 410° F)Take 650ml of hot water (but not too hot - you have to be able to put your fingers in it comfortably) and mix the 2 tsp of yeast in. Leave for 5 minutes until the yeast is bubbling slightly.Take the wholemeal flour, salt, sugar and oats and mix them together.Add the water and yeast mixture to the dry ingredients and knead well until you can see little strings of gluten forming. These strings are what give your bread shape and strength.Add the olive oil and mix well. Knead again for a few minutes.Put the dough in a bowl with clingfilm over it. Leave to rise in a warm place for about an hour. It should double in size.Knead the dough for a minute or two. Split the dough into two pieces and roll each piece out into a cylinder-shaped loaf.Put each loaf of dough into a greased cake tin. If you like, add a topping. I mixed sesame seeds with oil and poured the oil on top of the loaves, but it didn't work very well - most of the sesame seeds fell off when I cut the bread.Cover the cake tins with clingfilm and leave in a warm place for a second rising for about 30 minutes.Remove the clingfilm then bake the loaves in the cake tins for about 40 minutes. Turn out the loaves onto a wire rack to cool.Eat with whatever toppings you like! |
| 撮影日 | 2016-06-03 15:58:31 |
| 撮影者 | David Jackmanson , Melbourne, Australia, Australia |
| 撮影地 | Moe, Victoria, Australia 地図 |
| カメラ | GT-I9300 , SAMSUNG |
| 露出 | 0.05 sec (1/20) |
| 開放F値 | f/2.6 |
| 焦点距離 | 38 deg 10' 40.00" S |